Mushroom And Artichoke Soup Recipe

Name: Mushroom And Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (14 ounce) cans canned quartered artichoke hearts; 1 cup olive oil; 3 pounds thinly sliced shallots; 3 small red onions, chopped; 3 cloves garlic, minced; 3/4 cup all-purpose flour; 1/2 cup rice vinegar; 1 gallon water; 6 tablespoons vegetable base; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground cayenne pepper; 1/2 teaspoon ground nutmeg; 2 tablespoons dried thyme; 6 dried portabella mushrooms, softened in water; 3 pounds fresh mushrooms, sliced; 3 pounds carrots, sliced; 3/4 cup capers; 3/4 cup chopped fresh parsley

Servings: persons

4 (14 ounce) cans canned quartered artichoke hearts
1 cup olive oil
3 pounds thinly sliced shallots
3 small red onions, chopped
3 cloves garlic, minced
3/4 cup all-purpose flour
1/2 cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
3/4 cup capers
3/4 cup chopped fresh parsley

1
Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
2
Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
3
Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
4
Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
5
Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
6
Stir in capers and parsley, season with salt and serve.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 (14 ounce) cans canned quartered artichoke hearts, 1 cup olive oil, 3 pounds thinly sliced shallots, 3 small red onions, chopped, and more.

Yes, Mushroom And Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Artichoke Soup

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